Chilaquiles

A Mexican breakfast staple has arrived! Chilaquiles, a flavorful breakfast dish, combines crispy tortilla chips with scrambled eggs, savory spices, and melted cheese. This vibrant breakfast delight is sure to awaken your senses and satisfy your morning cravings.

Get ready for a flavorful fiesta in every bite!

Ingredients

• 6 corn tortillas
• 1/4 cup vegetable oil
• 1 large onion, diced
• 2 large garlic cloves, minced
• 1 jalapeño pepper, diced
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 6 large eggs
• 1 cup shredded Monterey Jack cheese (or a combination of Jack and Cheddar)
• 1/4 cup chopped fresh cilantro (optional)
• Salsa, sour cream, and avocado or lime wedges, for serving (optional)

Instructions

Cut the corn tortillas into quarters and fry them in hot oil until crispy, about 30 seconds per side.

Remove the tortilla chips from the oil with a slotted spoon and drain on paper towels.

In the same oil, sauté the diced onion until translucent, about 5 minutes.

Add the minced garlic and diced jalapeño and sauté for another minute.

Add the drained diced tomatoes, cumin, smoked paprika (if using), salt, and pepper to the skillet.

Stir well to combine.

In a large bowl, whisk together the eggs and a pinch of salt.

Add the chopped cilantro (if using) and stir to combine.

Add the fried tortilla chips to the bowl with the egg mixture and stir until the tortilla chips are evenly coated.

Heat a large non-stick skillet over medium heat.

Pour in the egg-tortilla mixture and scramble everything together, breaking up the tortilla chips as they cook.

Once the eggs are almost set, add the shredded cheese to the skillet and stir until melted and well combined.

Taste and adjust the seasoning as needed.

Serve the chilaquiles hot, with salsa, sour cream, avocado or lime wedges on the side (if desired).

Notes

For fried tortilla chips, it’s essential to not overcrowd the pot with too many tortilla pieces at once, so fry them in batches if needed.

Also, be careful when working with hot oil, as it can cause burns.

If you prefer a milder heat level, you can remove the seeds and membranes from the jalapeño before dicing it, or use just half of the pepper.

When storing leftover chilaquiles, keep them in an airtight container in the refrigerator for up to 3 days.

Reheat them in the microwave or on the stovetop until warmed through.

Smoked paprika adds a nice depth of flavor, but feel free to omit it if you don’t have it on hand.

Regular paprika works well too.

Don’t overmix the egg-tortilla mixture, as it can make the tortilla chips break down and become mushy.

Consider adding some diced ham, cooked sausage, or roasted vegetables to make the dish more substantial.

Nutrional Value

• Calories: 340
• Total Fat: 21g
• Saturated Fat: 8g
• Cholesterol: 180mg
• Sodium: 400mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 18g